Second Local Demo 03-17-23

Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF QUEZON PROVINCE
CAMOHAGUIN NATIONAL HIGH SCHOOL
GUMACA, QUEZON
School Camohanguin National High School Grade Level 9

GRADE NINE
DAILY LESSON LOG Teacher VIOLETA ABELLADA Learning Area TLE - HE
Teaching Dates and Time MARCH 17, 2023 Quarter THIRD

8:30-9:30 AM/ 1:15-2:15 PM/ 2:15-3:15 PM
FRIDAY
TEACHER STUDENT’S RESPONSE
I. OBJECTIVES
a. Content Standards  The learners demonstrate understanding of the basic concept

and underlying theories in preparing and producing pastry
products.
b. Performance Standards  The learner demonstrates competencies in preparing and
producing pastry products.
c. Learning Competencies/ At the end of the lesson the students are expected to:
Objectives  Identify tools and equipment use in decorating cake using
buttercream frosting.
 Organize the things need to know before applying frosting
the cake.
 Demonstrate proper way of designing the cake using
buttercream frosting.
II. CONTENT  Designing Cake Pastry Product Using Buttercream Frosting
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III. LEARNING RESOURCES

a. References
1. Teacher’s Guide pages
2. Learner’s Materials pages
3. Textbook pages
4. Additional Materials from
Learning Resource (LR)
portal
b. Other Learning Resources
IV. PROCEDURES
A. Reviewing previous  Prayer
lesson or presenting the “Who will lead the prayer?”
new lesson “Okay, please lead the prayer” “One student raises his hand”
“Thank you for leading the prayer, may God bless us all this day.” “Classmates, let us pray” (All students will pray)
 Attendance
“Who is the absent for today class secretary?”
“Okay that’s good.” “Ma’am all of my classmates are present”
 Review of previous lesson.
“Who can still remember our lesson last session?” “Our last topic is all about the classification of
frosting”
“Thank you, very good so our lesson last discussion is all about
clarification of frosting and its function.”
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Before we proceed to the new topic for today, let’s quickly go over
what we discussed last meeting. For our review, you must raise your
hands after I flush five numbers, choose a number when I call your
name, then respond to the question based on that number.
1. Which of the following mixture below is a thick, fluffy,

pipeable and flavorful substance usually used to coat the
outside part of the cake? “Frosting”
(Choices: Icing, Frosting)
2.This is the most widely recognized kind of frosting and it's made by
joining a sort of fat however not generally spread with sugar. What
frosting is this? “Butter Cream Frosting”
(Choices: Buttercream frosting, Royal frosting)
3. What Buttercream frosting is considered the most extravagant but

then it's additionally, incredibly light in surface? “French Buttercream”
(Choices: Meringue Buttercream, French Buttercream)
4. It is a looked frosting is an old-fashioned frosting.

(Choices: Whipped Frosting, Cooked Frosting) “Cooked Frosting”
5. It is the easiest frostings. Powdered sugar is joined with a fluid to

shape a slender consistency.
(Choices: Glaze, Ganache) “Glaze”
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“Very good, thank you for those who answer. Anything you want to
add?” “Nothing ma’am”
“Okay if there is none, we will proceed to the next topic. Are you all
excited to learn more?” (ALL STUDENTS) “Yes ma’am”
B. Establishing a purpose for RIDDLE
the lesson
“I am eaten, I am sliced, I am licked, poked, squash, and sometimes “Cake”
have a man and woman on my head.”
“I am a sweet topping that are accompanies many baked goods, “Frosting”

especially desserts.”
“I’m yellow but I’m not a rubber duck. I’m sometimes a stick but I “Butter”
don’t grow on trees. I am type of dairy product but I’m not milk. I can
be spread on toast but I’m not jelly. I can be added to popcorn but
I’m not salt.”
“I am small baked sweet with frosting.” “Cupcake”
C. Presenting “I have here short video presentation, all you have to do is to observe
examples/instances of and analyze the video before we proceed to the actual discussion.”
the new lesson
https://youtube.com/watch?v=Q_gJ6HoRRDk&feature=share
“What can you say about the video being presented?” “My observation in the video is about how the lady
put the buttercream frosting to the cake.”
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GUMACA, QUEZON
“Okay very good thank you. Can you tell me the process of applying “Yes ma’am, she placed the first layer cake on the
the frosting to the cake?” turning table first, then spread some buttercream
frosting on it. She then adds another layer of cake
on top and repeats the process she used for the
first layer cake until the fourth layer cake is
completed.”
“Very well said, thank you for the wonderful video analysis. Now let’s
proceed to the actual discussion.”
D. Discussion of new INTERACTIVE DISCUSSION

concepts and practicing
new skills #1
ESSENTIAL TOOLS USED IN FROSTING CAKE
“Given the cake product and the buttercream frosting, what are the
tools we must prepare for us to put the buttercream frosting in our
cake?”
“Cake Stand”
 Rotating Cake Stand
A plate on a pedestal used for displaying cakes in a shop or café, or for
special cakes such as wedding cakes.
“Piping bag”
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 Piping Bag and tips

A cloth bag shaped like a cone with a small hole at the tapered end,
used with a metal (or similar) nozzle for squeezing out decorative
icing and other pastes in cooking.
The pastry tip is the point where the molten plastic leaves the injection
unit and enters the mold. The interface of the sprue bushing of the
mold and the nozzle tip of the injection unit is intended to help insure
the two are properly aligned.
“Spatula”
 Spatula
a flat thin implement used especially for spreading or mixing soft

substances, scooping, or lifting.
THING YOU NEED TO KNOW BEFORE YOU FROST

 Plan Ahead
- No matter how experienced someone is, cake decorating
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GUMACA, QUEZON
always takes time. If there are intricate designs

involved, it can also take hours. To ensure that your
cake will be ready on time, estimate how much time
you’ll need.
 Prepare your cakes in advance

- Building a cake is quite a long process. You can do
everything in one day, but it’s more manageable to do it
over several days.
 Invest in the essential tools

- Your range of cake decorating tools will expand along
the way, but you don’t need that many tools to start.
 Have all the tools and ingredients ready
- Before you begin, get a clear picture of what you
envision your cake to look like. Then, prior to frosting,
get all the tools and ingredients you'll need. This will
prevent you from scrambling to find the tools you need.
This might result in your frosting softening too much,
and making it harder to work with. The same goes for
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any kind of ingredients—if you’re going to sprinkle

some nuts, chop them up before you start. When you
have everything within arm’s reach, decorating your
cake will be a smooth and enjoyable process.
 Choose the right type of frosting

- Before making the frosting, know what you’re aiming
for. There are many types of buttercream to choose
from. They differ in sweetness, texture, and stability.
 Make some extra frosting

- Instead of running out of frosting mid-way through
frosting your cake, it’s better to prepare some extra. If
this is your first time frosting a cake, you might end up
using more frosting than you're supposed to, during
your trial and errors.
 Practice piping
- Frosting your first cake is a chance to try new things
and find out what works best. In the end, there’s no
shortcut to making professional-looking cakes; it only
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GUMACA, QUEZON
comes with experience and practice.

E. Discussion of new
concepts and practicing
new skills #2
F. Developing mastery SITUATIONAL SCENARIO:
(Leads to Formative
Assessment 3) Imagine that it’s your best friend’s birthday, and you want to
surprise them with a homemade birthday cake. You’ve baked the
cake from scratch and it has turned out beautifully. Now, it’s time
to add the finishing touch: Buttercream Frosting. How would you
able to apply the buttercream frosting to your cake?
When Presenting A Cake with Buttercream Frosting, Here Are

Some Criteria to Consider:
CRITERIA QUALITY
5 - Exemplary
4 – Excellent
3 – Acceptable
2 – Quite Acceptable
1 - Acceptable
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1. Smooth and even frosting:

The buttercream frosting
should be smooth and evenly
spread on the cake. Any lumps
or bumps can detract from the
overall appearance of the cake.
2. Consistency: The
buttercream frosting should be
at the right consistency, not too
stiff or too soft. It should hold
its shape but also be easy to cut
through.
3. Flavour: The flavour of the

buttercream frosting should
complement the cake, and not
overpower it.
4. Decoration: The finished
product appears presentable,
followed the steps and guide in
applying buttercream frosting.
5. Clean presentation: The
cake should be presented on a
clean plate with no crumbs on
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the edges or surface.
6. Timeliness: The preparation

is done within the time frame
specified.
The students will present their output by group by answering

the following questions:
1. Briefly description of your work.
2. What strategies did you use to finish your output as a group?
3. Overall reflection to your performance task.
G. Finding Practical By applying your knowledge of frosting pastry products in this

applications of concepts activity, you can not only enjoy the delicious treats you create but also
and skills in daily living
improve your baking and decorating skills. It's a fun and creative way
to spend time with loved ones and add some sweetness to your daily
life!
“Use the same techniques to decorate cupcakes or

“Do you have any experience in applying frosting to your cake or cakes for a family gathering or to make a special
cupcake before? How will you able to use your newfound dessert for a friend’s birthday.”
knowledge of applying buttercream frosting in your daily life?”
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GUMACA, QUEZON
H. Making generalization Group Engagement:

and abstractions about
the lesson
1. Ask each group to read through the material and identify the key
points, main ideas, and important details.
2, Provide each group with a graphic organizer or template that they

can use to organize their thoughts and ideas. For example, they could
create a mind map, summary chart, or bullet point list.
3. Set a time limit of 10-15 minutes for each group to work on their
summary.
4. Once the time is up, have each group present their summary to the
class. Encourage them to use visual aids or props to make their
presentation more engaging.
Group Members:
Group Number:
Date:
TOPIC:
Main Ideas:
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Important
Important Details:
I. Evaluating learning DIRECTION: Choose the letter of the correct answer.
Details: 1. A cloth bag shaped like a cone with a small hole at the tapered end,
used with a metal (or similar) nozzle for squeezing out decorative
icing and other pastes in cooking.
a. Piping bag b. Pastry tip c. Rotating table
2. The nozzle tip is the point where the molten plastic leaves the
injection unit and enters the mold.
a. Piping bag b. Pastry tip c. Rotating table
3. To ensure that your cake will be ready on time, estimate

how much time you’ll need, what do you need to do?
a. Make extra frosting b. Plan ahead c. Practice piping
4. There’s no shortcut to making professional-looking

cakes; it only comes with experience and practice, what
do you need to do or prepare?
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GUMACA, QUEZON
a. Choose right type of frosting b. Prepare you cake in

advance
c. Practice Piping
5. Range of cake decorating tools will expand along the
way, but you don’t need that many tools to start. All you
need to do is what?
a. Invest in the essential tools
b. Have all the ingredients and tools ready
c. Practice Piping
1. A.
2. B.
3. B.
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4. C.
5. A.
J. Additional Activities for

application of
remediation
I. REMARKS
II. REFLECTION
a. No of learners who earned 80% in the
evaluation
b. No. of learners who require additional
activities for remediation who scored
below 80%
c. Did remedial lessons work? No. of
learners who have caught up with the
lesson
d. No. of learner who continue to require
remediation
e. Which of my teaching strategies work
well? Why did these work?
f. What difficulties did I encounter which
my principal or supervisor can help me
solve?
g. What innovation or localized materials
did I use/discover which I wish to
share with other teachers?
Prepared by: Checked by: Noted:
VIOLETA ABELLADA CHERRY A. ENERO ARMINDA D. RED

Student Teacher Subject Teacher Principal I
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Republic of the Philippines

School Camohanguin National High School Grade Level 9

Teaching Dates and Time MARCH 17, 2023 Quarter THIRD

a. Content Standards  The learners demonstrate understanding of the basic concept

III. LEARNING RESOURCES

 Review of previous lesson.

1. Which of the following mixture below is a thick, fluffy,

3. What Buttercream frosting is considered the most extravagant but

4. It is a looked frosting is an old-fashioned frosting.

5. It is the easiest frostings. Powdered sugar is joined with a fluid to

“I am a sweet topping that are accompanies many baked goods, “Frosting”

“I am small baked sweet with frosting.” “Cupcake”

D. Discussion of new INTERACTIVE DISCUSSION

 Piping Bag and tips

a flat thin implement used especially for spreading or mixing soft

THING YOU NEED TO KNOW BEFORE YOU FROST

always takes time. If there are intricate designs

 Prepare your cakes in advance

 Invest in the essential tools

any kind of ingredients—if you’re going to sprinkle

 Choose the right type of frosting

 Make some extra frosting

comes with experience and practice.

When Presenting A Cake with Buttercream Frosting, Here Are

1. Smooth and even frosting:

3. Flavour: The flavour of the

the edges or surface.

6. Timeliness: The preparation

The students will present their output by group by answering

G. Finding Practical By applying your knowledge of frosting pastry products in this

“Use the same techniques to decorate cupcakes or

H. Making generalization Group Engagement:

2, Provide each group with a graphic organizer or template that they

I. Evaluating learning DIRECTION: Choose the letter of the correct answer.

3. To ensure that your cake will be ready on time, estimate

4. There’s no shortcut to making professional-looking

a. Choose right type of frosting b. Prepare you cake in

J. Additional Activities for

Prepared by: Checked by: Noted:

VIOLETA ABELLADA CHERRY A. ENERO ARMINDA D. RED

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